Hand dived scallops, peanut sauce, ketchup brown butter

Mike  Tweedie

Mike Tweedie

16th July 2019

Hand dived scallops, peanut sauce, ketchup brown butter

On the Menu at The Oak Room at Adare Manor

Ingredients

  • MEP Components
  • 12 xxl scallop
  • Satays sauce
  • Tomato ketchup brown butter
  • Basil oil
  • 4x Oyster leave
  • Bronze fennel
  • Spiced tomato ketchup
  • 150g x Butter
  • 150g x Tomato ketchup
  • 8g x cumin seeds (Toasted, then crushed fine)
  • Satay sauce
  • 1 shallot chopped
  • ½ chilli (plus seeds) chopped
  • 50g fresh ginger chopped
  • 2 garlic cloves chopped
  • 20ml sunflower oil
  • 70g soy
  • 175 ml coconut milk
  • 20g brown sugar
  • 150g panda peanut butter
  • 50g water
  • Basil oil
  • 4 bunches basil blanched and refreshed in ice water
  • 200g sunflower oil

Method

For the spiced tomato ketchup
Take the butter past beurre noisette 157oc
Pass the burnt butter into the chopped cumin and ketchup.
Leave to gently cook out for 30 minutes
For the satay sauce
Sweet shallot, chill, ginger, garlic, in sunflower oil
Add soy reduce to nothing add everything else then blend pass and season
For the basil oil Blend on full speed in Thermomix , for 4 mins then pass through muslin cloth and freeze till needed

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you